Ingredients

Directions

1.
Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

2.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Reviews

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How would you rate this recipe?

13

nessnix1

27 JUL, 2017

This is my Go-to Ganache recipe. I love that it's made with honey and is so easy to whip up. Though I've used this in her chocolate thumbprint cookies as described (they are out of this world good! Rich and oh-so-chocolatey) I've also gone on to use this ganache to top cakes, to fold into densely dark chocolate cream pies, and whipped it up after it's set into the tastiest whipped chocolate ganache frosting you'll ever have atop my gluten free quinoa chocolate cupcakes. This recipe is foolproof and it will work even with substitutions. I've made it as described above and also subbed vanilla extract and soymilk instead of cream.

I love my food processor and jump at the chance to use it anytime. as for the 'coarse salt" my eyes must be deceiving me because I cant find it listed anywhere. But I don't use salt in my recipes so I guess it doesnt matter. Happy Holidays to all

I skipped the processor part (definite overkill) and mixed it in my mixer -- you could also do it by hand. I found that I needed to strain the cream mixture as I had large chunks of the vanilla pod come off after infusing.

I don't understand the specification of 'coarse' salt as you are to sift it with the other dry ingredients. It doesn't sift, and it doesn't dissolve in the batter, leaving salt chunks (which aren't entirely horrible). I would recommend regular table salt and maybe just using 1/2 - 1 tsp.

I did not see Martha strain the cream mixture at all. As for using the processor, just adding the hot cream to the chocolate and stirring the mixture, the chocolate will melt easily! No need for processor in my opinion. And you can chop the chocolate with a knife.